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Serve your guests a variety of their favorite side dishes with classic favorites and new recipes.

Sides

Ingredients

Steps

Nutritional information

Vegetable Yellow Rice

Cut carrots into ½-inch cubes. Preheat medium saucepan on medium 2–3 minutes. Place oil in pan, then add rice and carrots; cook and stir 1 minute.

Stir in cranberries and stock; bring to a boil. Reduce heat to low; cover and simmer 18–20 minutes until liquid is absorbed and rice is tender.

Chop basil (¼ cup). Fluff rice with fork and stir in basil. Serve.

Stuffing with Parsley, Sage, Rosemary, and Thyme

Preheat oven to 350°F. Coat 9-inch baking dish with spray. Chop parsley (½ cup), sage, rosemary, and thyme finely.

Melt butter in large sauté pan on medium-high. Add onions and celery; cook 4–5 minutes, stirring occasionally, until vegetables begin to soften. Remove pan from heat and place vegetables in large bowl.<br>

Add stuffing mix, herbs, salt, and pepper to vegetable mixture, then pour in broth (in batches), stirring to combine, until moist but not soggy (may not need all broth).

Spread stuffing mixture evenly in baking dish. Cover with foil and bake 20 minutes. Remove foil and bake 10–15 more minutes until center is hot and top is lightly golden. Serve.

Parmesan-Herb Compound Butter

Set butter out to soften. Preheat grill (or grill pan) on medium. Trim root ends from green onions. Chop parsley (1/3 cup), chives (1/4 cup), and oregano finely. Grate cheese. Zest lemon (1 teaspoon).

Place green onions on grill. Grill 5–6 minutes, turning often, until grill-marked and very tender. Remove and let stand 5 minutes or until cool enough to handle, then chop finely.

Place butter, salt, and pepper in bowl. Beat with electric mixer until fluffy. Add green onions, parsley, chives, oregano, Parmesan, lemon zest, and garlic paste; stir gently (fold) until blended. Serve on bread, if using, or use to top cooked meat.

Fall Corn Succotash

Preheat large, nonstick sauté pan on medium 2–3 minutes. Chop bacon (wash hands). Place bacon in pan; cook and stir 4–5 minutes until crisp. Remove bacon with slotted spoon, leaving drippings in pan. Add onions and tri-pepper mix; cook and stir 4–5 minutes until tender.

Increase heat to medium-high. Add corn, lima beans, and green chilies to pan; cook and stir 4–5 minutes until hot.

Stir in vinegar, butter, salt, pepper, and chili powder, if using; cook and stir 1 minute. Remove from heat; stir in tomatoes, green onions, and bacon. Serve.

Roasted Squash and Potatoes with Lemon-Herb Yogurt Sauce

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Preheat oven to 425°F. Line baking sheet with foil. Peel sweet potatoes (if desired) and cut into ½-inch cubes. Place butternut squash and sweet potatoes on baking sheet, drizzle with oil, sprinkle with salt and smoked paprika, and stir. Roast 20–25 minutes, stirring halfway through cook time, until browned and fork-tender.

Meanwhile, combine yogurt, vinaigrette, and Italian herbs paste; chop almonds coarsely.

Spread lemon-herb yogurt sauce on platter; top with vegetables, almonds, and parsley, if using. Serve.

Roasted Brussels Sprout Salad with Crispy Chickpea Topping

Featuring: Bush's Best Reduced Sodium Chick Peas 

Preheat oven to 400°F. Drain and rinse chickpeas; dry thoroughly. Place chickpeas in food processor bowl; pulse into coarse crumbs, then spread evenly on baking sheet. Drizzle with ¼ cup oil, sprinkle with 1 teaspoon everything seasoning, and stir to coat.

Trim and halve sprouts, then slice thinly, discarding tough root ends. Spread in even layer on second baking sheet, drizzle with remaining ¼ cup oil, and sprinkle with remaining 2 teaspoons everything seasoning. Place sheet with chickpeas on top oven rack and place sheet with sprouts on center oven rack. Bake 20–30 minutes, stirring both halfway through cook time, until chickpeas are dry and crisp and sprouts are lightly browned.

Combine sprouts with Caesar dressing, then place on serving platter; top with chickpeas and cheese. Serve warm.